Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
176
Calories
1g
Protein
12g
Fat
19g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1½ pounds carrots
- ½ teaspoon salt
- water
- ¼ cup sugar
- ¼ cup butter
- =
Directions
1
eel carrots. Boil salt and water. Simmer vegetables for 20 minutes. To serve, heat sugar, sitrring constantly until carmelized or lightly browned. Add butter. Add cooked vegetables. Shake pan or stir until evenly glazed and heated through, about 10 minutes. Serve immediately.
2
NOTES : This can be done with potatoes (up to 2 pounds, same recipe) as well as carrots.
Recipe sourced from
fandom